Fuzzy Naval Cake

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1 box yellow cake mix (i use betty crocker super moist)
1 box vanilla instant pudding (3.4 oz)
3/4 c vegetable oil
4 eggs
1 c sour cream
1/2 c peach schnapps
1 tsp orange extract
1/2 c granulated sugar
1/4 c butter
1/2 c peach schnapps
1 tsp orange extract

The Cook

Helen Miller Recipe
Well Seasoned
La Grange, CA (pop. 7,546)
Member Since Apr 2012
Helen's notes for this recipe:
This cake is a family favorite. Its one of those cakes that has a delicious sauce poured over it while still warm and just melts in your mouth. I have had the recipe for about 20 years and only make it for special occasions because when I eat a slice I cant stay away from that darn cake until its gone. Do you think its the addition of the Peach Schnapps hummmm.......
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Blend all cake ingredients together and pour into prepared bunt pan. Bake at 350 degrees 1 hour
Glaze: Put ingredients in small pan and cook until sugar is dissolved. Glaze will be thin, Pour slowly over bunt cake. I usually poke a few tiny holes in the cake to help it absorb the deliciousness of the glaze

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user Belinda morgan belladacook - Aug 8, 2012
This sounds good. Can't wait to try it.
user Helen Miller tia01 - Aug 8, 2012
Thanks Belinda, It is well liked by everyone that tries it so far. I am over our church kitchen but hesitate to take it there on Sunday morning I guess because of the Schnapps as an ingredient....lol silly me ...I understand that the liquor evaporates when its cooked but the wonderful peach schnapps smell is still there.
user Bobby Webb Bobdoescooking - Apr 10, 2014
Hi Helen, I would like to invite you to my discussion group. It's called, "EVERYTHING MEXICAN". Just click www.justapinch.com/groups/v... hope to see you there. Bobby

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